   6.3.1.6 | physiological function |
the flavor of tea is conferred by certain metabolites, especially L-theanine, in Camellia sinensis. More L-theanine accumulates in Camellia sinensis than in other plants. L-Glutamic acid, a precursor of L-theanine, is present in most plants, while ethylamine, another precursor of L-theanine, specifically accumulates in Camellia species, especially Camellia sinensis. Most plants contain the enzyme/gene, glutamate-ethylamine ligase, catalyzing the conversion of ethylamine and L-glutamic acid to L-theanine. After supplementation with [2H5]ethylamine, all the plants tested (Camellia nitidissima, Camellia japonica, Zea mays, Arabidopsis thaliana, and Solanum lycopersicum) produce [2H5]l-theanine, which suggests that ethylamine availability is the reason for the difference in L-theanine accumulation between Camellia sinensis and other plants |
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